Directions

In a bowl, soak dried mushrooms in hot water until reconstituted, about 5 minutes. Drain, reserving liquid (if it's sandy, strain through a coffee filter set in a sieve); coarsely chop. Set aside.

In a medium saucepan, bring stock to a bare simmer; add mushroom liquid. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots and mushrooms; cook 4-6 minutes or until shallots have softened. Season with salt and pepper. Increase heat to medium-high; add farro and cook, stirring frequently, about 4 minutes.

Stir in rosemary. Add stock a ladle or two at a time, stirring after each addition until most liquid is absorbed. Repeat until farro softens but is still chewy, 25-30 minutes, adding asparagus and peas in the last 5 minutes of cooking. Stir in butter, cheese, and parsley. Cool.